Vanilla Berry Charlotte

• 2 (113 g) packagesjello instant vanilla pudding
• 3 cups cold milk
• 2 12 cups thawed Cool Whip, divided
• 14 cup kraft pure raspberry jam
• 1 12 teaspoons lemon juice
• 1.5 (150 g) packagesgiant lady fingers
• 1 white cake, layer (8-inch round)
• 2 cups fresh raspberries
• 1 square bakers semi-sweet chocolate, shaved into curls
• 12 teaspoon icing sugar

1. Beat pudding mixes and milk in medium bowl with whisk for 2 minutes.
2. Stir in 1/2 cup Cool Whip.
3. Refrigerate until ready to use.
4. Mix jam and lemon juice.
5. Cut cake horizontally in half, spread bottom half with jam mixture.
6. Place bottom half in prepared springform pan.
7. Stand ladyfingers, sugar-sides out, around the inside rim of the springform pan and edge of cake bottom; top with layers of half each of the pudding mixture and berries.
8. Cover with remaiing pudding mixture and top of cake.
9. Press lightly on top of cake to secure.
10. Spread remaining Cool Whip over top of dessert, top with remaining berries and chocolate.
11. Refrigerate 3 hours.
12. Sprinkle with icing sugar just before serving.

vanilla pudding, cold milk, raspberry, lemon juice, lady fingers, white cake, fresh raspberries, chocolate, icing sugar

Taken from www.food.com/recipe/vanilla-berry-charlotte-441888 (may not work)